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Opti-Mum Red ™ Developped by Lallemand Red Wine

For rounder red wines with more intense color Beginning and end of fermentation Product Declaration Safety Datasheet OPTI-MUM RED™ is a new innovative product from Lallemand, that provides greater availability of polysaccharides in your wine. OPTI-MUM RED™ is a specific yeast autolysate, that combines the unique properties of wine yeast and the effects of mannoprotein extraction treatment (MEX), creating greater accessibility of polysaccharides in your must.
Opti-Red™ Developed by Lallemand Red Wine

For round and smooth tannins Add to must or toward the end of fermentation Product Declaration Safety Datasheet Opti-Red® is a unique natural yeast preparation that undergoes a specific refining process resulting in a high level of polyphenol-reactive yeast cell wall polysaccharides. Opti-Red® is used at the beginning of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Using Opti-Red® in the must provides early polysaccharide availability for the complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more stable color, rounder mouthfeel and better harsh or green tannin integration. Opti-Red® can be used alone or in conjunction with enological macerating enzymes such as Lallzyme EX™. Using Opti-Red® towards the end of fermentation allows the winemaker to shape harsh polyphenols into smoother more approachable tannins. Dosage recommendation: Add Opti-Red® to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation. For more information please contact our distributor.
Opti-White™ Developed by Lallemand White Wine

Rosé Wine

For Mouthfeel, color & aroma protection Add to must or toward the end of fermentation Product Declaration Safety Datasheet Technical Datasheet Opti-White® is a specific inactivated yeast with high antioxidant properties. Its application in white wines is patent pending. Using Opti-White® on the juice at the beginning of fermentation results in rounder mouthfeel and greater aromatic complexity in white wines. As its unique properties protect against oxidation of phenols and aromas, Opti-White® contributes to better color preservation and the aromatic freshness of white wines. Yeast cell wall components from Opti-White® will be solubilized during fermentation and aging. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine. Their action will enhance the benefits of autolysis following alcoholic fermentation. Dosage recommendations: Add Opti-White® to the juice at 30-50 g/hL (2.4-4 lb/1000 gal) for a round mouthfeel contribution, antioxidative color protection and aromatic freshness. Add Opti-White® towards the end of fermentation at 20-30 g/hL (1.6-2.4 lb/1000 gal) for mouthfeel contribution and better integration of wood and alcohol. For more information please contact our distributor.
Optilees Developed by Lallemand Red Wine

White Wine

Specific inactivated yeast rich in polysaccharides for silky and voluptuous wines Near the end of fermentation or post fermentation Product Declaration Safety Datasheet Opti-LEES™ is a specific inactivated yeast developed and produced from a strain selected for its autolysis behavior and polysaccharides release. Applied towards the end of alcoholic fermentation, Opti-LEES™ helps the management of wine aging on lees, enabling a better control of lees quality and a quicker “aging” effect thanks to the release of polysaccharides content. Moreover a fraction of low molecular weight polysaccharides was characterized, which explains the impact observed on sweetness perception (From Fernando Zamora, Entretiens Scientifiques Lallemand, 2011). For more information please contact our distributor.
OptiMUM White™ Developed by Lallemand White Wine

Rosé Wine

For aromatic intensity and longevity in white and rosé wines Added early during fermentation Product Declaration Safety Datasheet Technical Datasheet OptiMUM-White is a new, specifi c natural yeast derivative rich in antioxidant properties (glutathione) and polysaccharides. Specific inactivated yeast rich in glutathione (GSH rich SIY) were developed for the protection of the quality of white and rosé wines against oxidation phenomena responsible for colour browning and loss of aromas. This innovation was first introduced by Lallemand (Patent N°WO/2005/080543) in 2003. Since then, our knowledge and experience has been enriched by several trials under various vintage conditions. More recently the production process of these GSH-rich SIY was optimized by Lallemand in order to improve the TRUE glutathione content and as a result Lallemand has replaced OptiWhite with OptiMUM-White. OptiMUM-white has nearly double the TRUE glutathione level when compared to its predecessor OptiWhite. • Added to the juice at the beginning of alcoholic fermentation, the unique properties of OptiMUM-White protect against oxidation. • In terms of aromatic quality, the wine better expresses and preserves the thiols and esters after one year of bottle aging. • Contributes to and enhances wine complexity and has a smoothing effect to bring more roundness to the wine.
Reskue™ Developped by Lallemand Red Wine

White Wine

Rosé Wine

Restart stuck alcoholic fermentations Add Reskue™ to the must about 2/3rd of AF to prevent sluggish fermentation or in case of a curative treatment on a stuck AF. Treat the stuck must prior to the restart. Product Declaration Safety Datasheet Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or stuck alcoholic fermentation. Inhibiting toxic compounds, such as Short and Medium Chain Fatty Acids (SMCFA) have been widely described for their inhibition of alcoholic fermentation. Actually, yeast cell-walls are commonly used to eliminate these SMCFA in order to enable a complete and steady fermentation. Pesticide residues (fongicide, herbicide, insecticide) can also seriously affect yeast viability and compromise the end of fermentation. Recent studies also showed that they can negatively impact the production of aromas (namely esters) and the wines fruit character (Noguerol-Pato et al, 2014). Reskue™ is a selected wine yeast cell-wall, well characterized at both biochemical and physical properties level, and possessing a high sorption capacity. Reskue™ is an efficient tool to remove SMCFA and pesticide residues.
Pure-Lees Delicacy™ Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier Red Wine

Enhance the delicacy of red wines Add to the wine towards the end of alcoholic fermentation Product Declaration Safety Datasheet PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES DELICACY™ corresponds to the whole disrupted biomass resulting of HPH and releases specific wine yeast constituents. It allows the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY™ improves red wine quality by smoothing the texture without modifying the wine structure.
Pure-Lees Elegancy™ Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier Red Wine

Removal of aggressive tannins and the improvement of the wine texture quality Add to the wine towards the end of alcoholic fermentation Product Declaration Safety Datasheet Technical Datasheet PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ allows the removal of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.

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